{"id":14207,"date":"2018-12-14T11:50:21","date_gmt":"2018-12-14T11:50:21","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2018\/12\/14\/petersilien-knoedel-parsley-knoedel\/"},"modified":"2025-09-20T11:03:22","modified_gmt":"2025-09-20T03:03:22","slug":"petersilien-knoedel","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2018\/12\/14\/petersilien-knoedel\/","title":{"rendered":"Petersilien Knoedel – Parsley Knoedel"},"content":{"rendered":"\n

Was macht man mit altem Brot? Petersilien Knoedel!
Es gibt viele M\u00f6glichkeiten, altes Brot zu recyclen.
Ich habe das dunkle Brot f\u00fcr Knoedel verwendet und diese mit m\u00f6glichst viel Petersilie gemischt. Das schmeckte wirklich gut.
Dazu habe ich einen Schweinebraten mit feiner Bratensauce serviert. Was aber auch super passt, ist eine Pilzsauce!
Kn\u00f6del oder Kl\u00f6sse k\u00f6nnen aus verschiedenen Zutaten gemacht werden. Man kann Brot dazu verwenden, oder Kartoffeln, Griess, Mehl oder Quark. Sie k\u00f6nnen auch gef\u00fcllt werden, ganz fein sind die Marillenkn\u00f6del aus der Oesterreichischen K\u00fcche. (mit Aprikosen gef\u00fcllte Quarkknoedel)<\/p>\n\n\n\n

Das vor allem in Nord- und Westdeutschland verbreitete Wort Klo\u00df stammt vom althochdeutschen kloz f\u00fcr \u201eKlumpen, Knolle, Kugel\u201c ab. Die plattdeutsche Form lautet Kl\u00fcten, im Altm\u00e4rkischen und in Nordfriesland Klump.
Im s\u00fcddeutschen Raum, in \u00d6sterreich und in S\u00fcdtirol ist die Bezeichnung Kn\u00f6del \u00fcblich, wobei je nach Region der Kn\u00f6del oder das Kn\u00f6del gesagt wird. Das Wort stammt aus dem lateinischen nodus (\u201eKnoten\u201c) und wurde \u00fcber das althochdeutsche chnodo und das mittelhochdeutsche knode (\u201ekleiner H\u00fcgel\u201c) zum heutigen Kn\u00f6del. Aus Kn\u00f6del entlehnt sind auch das tschechische knedl\u00edk, das italienische canederli sowie das franz\u00f6sische quenelle.
Im Schw\u00e4bischen entlehnen sich die regionalen W\u00f6rter Glee\u00df und Gneedl, im Fr\u00e4nkischen zus\u00e4tzlich Klie\u00df und Gl\u00fces sowie Gniedla, die teils auch in ganz S\u00fcddeutschland und angrenzenden Regionen bekannt sind, auf jeweils eine der beiden Hauptbezeichnungen.
In der Pfalz und deren n\u00e4herer Umgebung ist zum Teil auch der Begriff Knepp gebr\u00e4uchlich. (aus Wikipedia)<\/p>\n\n\n\n

************<\/p>\n\n\n\n

What would you do with old\/stale bread?<\/em>
There are several possibilities to recycle bread. <\/em>
I used dark bread for my Knoedel\/Dumplings and mixed them with lots of parsley. They tasted very good!<\/em>
Serve them with a pork roast and lots of gravy. Or make a mushroom sauce to go with them!<\/em>
Knoedel or Kloesse, how they are called in the German speaking parts of Europe, can be made with different ingredients. You can use bread, or potatoes, semolina, flour or even curd. They can be filled with anything, very famous are the Marillenknoedel from Austria ( curd dumplings filled with apricots)<\/em><\/p>\n\n\n\n

\"Petersilien<\/figure>\n\n\n\n

Fuer 4 Personen:
350 g altes Brot in Wuerfel geschnitten
250 ml heisse Milch
1 Zwiebel, fein gehackt
1 1\/2 Bund Petersilile, gehackt
1 Ei
20 g Butter
Salz und Pfeffer
Muskatnuss<\/p>\n\n\n\n

Das in Wuerfel geschnittene Brot in eine Schuessel geben und mit der heissen Milch uebergiessen. Gut vermischen und einweichen lassen.
Unterdessen die Butter schmelzen und die gehackte Zwiebel darin weich braten.
Das eingeweichte Brot mit der gehackten Petersilie, dem Ei und der gekochten Zwiebel vermischen und gut wuerzen.
Ich habe das alles in die Kuechenmaschine gegeben und vermischt.
Falls der Teig zu weich ist, einen Essloeffel Brotbroesel zugeben. Fall er zu trocken ist, etwas mehr Milch zugueben.
Nun die Haende anfeuchten und aus der Masse Kugeln formen.
Diese koennen nun im Kuehlschrank bis zur Weiterverwendung aufbewahrt werden.
Die Knoedel in simmerndem, gesalzenem Wasser ca 10-15 Minuten koecheln lassen, wenn sie an der Oberflaeche schwimmen, sind sie fertig gekocht.
Abschoepfen und mit viel Sauce servieren!<\/p>\n\n\n\n

Tip:
Brotknoedel koennen auch aufgebraten werden, die schmecken dann erstrecht gut!<\/p>\n\n\n\n

************<\/p>\n\n\n\n

For 4 Persons:<\/em>
350 g stale Bread, diced<\/em>
250 ml hot Milk<\/em>
1 Onion, chopped<\/em>
1 1\/2 Bunches Parsley, chopped<\/em>
1 Egg<\/em>
20 g Butter<\/em>
Salt and Pepper<\/em>
Nutmeg<\/em><\/p>\n\n\n\n

Soak the diced bread in the hot milk.<\/em>
Meanwhile melt the butter in a pan and fry the chopped onion until soft.<\/em>
Mix the soaked bread with the chopped parsley, cooked onion, and the egg, then season well. <\/em><\/p>\n\n\n\n

I did this in the kitchen machine, it was quick and easy. <\/em>
If the dough is too soft to be formed, add some breadcrumbs, if the dough is too hard, add some more milk. <\/em>
Wet your hands and form little balls from this mixture. <\/em>
You can prepare these Knoedel until here and keep in the fridge until needed.<\/em>
Simmer the Knoedel in simmering salted water for 10-15 minutes. As soon as they float on top of the water, they are ready to be taken out. <\/em>
Serve them with lots of sauce!<\/em><\/p>\n\n\n\n

Tip:<\/em>
Bread Knoedel\/Dumplings can be fried too, they taste delicious!<\/em><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"Petersilien<\/figure>\n\n\n\n
\"Petersilien<\/figure>\n\n\n\n
\"Petersilien<\/figure>\n\n\n
\n
\"Petersilien<\/figure>\n<\/div>\n\n\n
\"Petersilien<\/figure>\n\n\n\n
\"Petersilien<\/figure>\n\n\n
\n
\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Was macht man mit altem Brot? Petersilien Knoedel!Es gibt viele M\u00f6glichkeiten, altes Brot zu recyclen.Ich habe das dunkle Brot f\u00fcr Knoedel verwendet…<\/p>\n","protected":false},"author":5,"featured_media":161573,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,76,135,255,85,1280,44,270,99],"tags":[82,137,256,88,50,271,104],"class_list":{"0":"post-14207","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-side-dish","9":"category-bread","10":"category-deutschland","11":"category-eggs","12":"category-europa","13":"category-main-dishes","14":"category-knoedel","15":"category-herbs","16":"tag-beilage","17":"tag-brot","18":"tag-germany","19":"tag-eggs","20":"tag-main-dish","21":"tag-knoedel","22":"tag-herbs","23":"post_format-post-format-gallery"},"yoast_head":"\nPetersilien Knoedel<\/title>\n<meta name=\"description\" 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